Ingredients

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely minced shallot
  • 1/2 teaspoon honey
  • 1/4 teaspoon sumac
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 4 medium golden beets
  • 4 slices crusty multigrain bread
  • 4 oranges
  • 1/4 cup sunflower seeds
  • 1/3 cup pistachios crushed
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon chopped mint
  • 1 tablespoon sumac
  • salt and pepper to taste

Ready In 70 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Sumac Vinaigrette
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Step 2

  • Combine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.Salad Prep

Step 3

  • Preheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.Toast the bread slices, cut into cubes and set aside.Peel the oranges and remove the white pith.
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  • Length: 60 minutes

Step 4

  • Cut into segments.Crush the pistachios.Chop the parsley and mint.Salad Assembly
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Step 5

  • Combine the beets, orange segments, sunflower seeds, herbs, and 1/2 tablespoon sumac in a large bowl.Toss with half of the dressing.
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Step 6

  • Add salt and pepper to taste.If eating immediately, add the cubed bread and more dressing. Toss until the bread cubes are coated with dressing. You may have dressing left over.
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Step 7

  • Sprinkle the pistachios on top along with the remaining 1/2 tablespoon sumac, salt and pepper to taste.If making this ahead of time, toss with the bread cubes right before serving.
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